Name: Air Fryer Baked Potatoes
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 2–4 medium russet potatoes; 1–2 tbsp olive oil; 1 tsp salt; Optional toppings: butter, sour cream, shredded cheese, chives, bacon bits

Air Fryer Baked Potatoes are the perfect combination of crispy skin and fluffy, tender insides. They’re quicker than oven-baked versions and just as delicious, making them an easy, no-fuss side dish or hearty base for all kinds of toppings.

Why You’ll Love This Recipe

I love making baked potatoes in the air fryer because they come out with a beautifully crisp skin without needing much oil or attention. The inside stays soft and steamy, just waiting to be loaded with butter, sour cream, cheese, or whatever I’m craving. It’s faster than using the oven and perfect for when I want an effortless side that feels comforting and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Medium russet potatoes
Olive oil
Salt
Optional toppings: butter, sour cream, shredded cheese, chives, bacon bits

directions

I start by scrubbing the potatoes clean and patting them completely dry.
I rub each potato with olive oil and sprinkle generously with salt.
I place the potatoes in the air fryer basket, making sure they don’t touch for even air circulation.
I air fry them at 400°F (200°C) for 35–40 minutes, flipping halfway through, until the skin is crisp and a knife slides in easily.
I let them rest for a few minutes before slicing open and adding my favorite toppings.

Servings and timing

This recipe makes 2–4 baked potatoes, depending on the size of the air fryer. It takes 5 minutes to prep and 35–40 minutes to cook.

Variations

Sometimes I coat the potatoes in garlic powder or smoked paprika for extra flavor. If I want a loaded version, I top them with chili, shredded BBQ chicken, or sautéed veggies. I’ve also used sweet potatoes for a naturally sweeter twist—they cook the same way but may need slightly less time depending on size.

storage/reheating

I store leftover potatoes in the fridge for up to 3 days. To reheat, I pop them back in the air fryer at 350°F for 5–8 minutes to crisp the skin again. I’ve also microwaved them when I’m in a hurry, but the skin stays softer that way.

FAQs

Do I need to pierce the potatoes before air frying?

I don’t usually pierce them for the air fryer, since the circulating air cooks them evenly, but it won’t hurt if I do.

What type of potato works best?

I always use russet potatoes for that classic fluffy interior and crisp skin.

Can I air fry sweet potatoes the same way?

Yes, sweet potatoes cook beautifully in the air fryer and follow the same method—just adjust cook time slightly for smaller ones.

Can I cook more than 2 potatoes at once?

Yes, but I make sure there’s space between them. Overcrowding will make the skin less crisp.

How do I know they’re done?

I check by inserting a knife or skewer—it should slide in easily. If there’s resistance, I cook them a few minutes longer.

Conclusion

Air Fryer Baked Potatoes are my go-to when I want something simple but satisfying. They’re golden and crisp on the outside, soft and fluffy inside, and endlessly customizable. Whether I’m enjoying one with just butter and salt or loading it up like a full meal, they always hit the spot.